3. In a medium bowl, whisk together eggs, orange zest, 3/4 cup bourbon and vermouth until combined. Set aside.

4. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Blend with an electric mixer on low speed, adding butter, 1 chunk at a time. When all butter has been incorporated, beat at medium-low speed until mixture is crumbly, about 30 seconds.

5. With mixer on low, add egg mixture in a steady stream. Scrape down the sides of the bowl, increase speed to medium-high, and beat until batter is light and fluffy, about 2 minutes. Stir in the vanilla and the chopped cherries.

6. Lightly grease a nonstick Bundt pan, and pour the batter in it evenly. Rap on counter to release any air bubbles. Bake in preheated oven on a lower rack until a toothpick inserted into the middle of the cake comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. Let cool in the pan for 15 minutes.

7. While the cake is cooling, make the glaze. In a small bowl, mix together the powdered sugar and 2 tablespoons of bourbon until smooth. (Start with 2 tablespoons bourbon and add a little more if needed.)

8. Turn the cake out onto a cookie sheet or serving platter and drizzle with glaze while cake is still slightly warm. Garnish with reserved maraschino cherries.